Chocolate Truffles
Ingredients
75 gm Butter or margarine
100 gm Digestive biscuits
50 gm Chocolate
50 gm Icing sugar
1 Tbsp Cocoa
2 Tbsp Strong coffee
1 Tbsp Drinking chocolate
Method
Crush the digestive biscuits to crumbs using a food proceesor if available.
Melt the chocolate over a pan of hot water or in the microwave. Cream the butter or margarine and icing sugar. Do not use soft margarine. Add the melted chocolate, then the cocoa and drinking chocolate powder. Finally add the coffee and biscuit crumbs and mix well. Leave in the fridge until the mixture if firm enough to roll into balls - a couple of hours.
Roll teaspoonfuls of the mixture into balls and cover with chocolate vermicelli or strands. Place each ball in a small paper case and keep in the fridge until required.
Notes
Instead of creaming the butter and sugar, melt the butter with the chocolate in the microwave, then add the sugar, cocoa, etc.
If you do not have drinking chocolate, omit it or add a little more cocoa powder.
If you do not like coffee, replace with water.
For a quick option, instead of rolling into balls, grease a baking tin and line with baking parchment. Spread over half the choclolate strands. Press the mixture into the baking tin to the required thickness and sprinkle the remaining chocolate strands over the top. Put into the fridge to chill. Cut into small squares when set.
For a gluten and dairy free version, use gluten-free digestive or rich tea biscuits and a non-diary spread.
24 Sep 2023
Shirl Seath